Waffled Crab Cakes

• servings: 4 servings
• total time: 30 minutes

Ingredients

9 ounces lump crab meat (shell pieces removed)

1/2 cup panko crumbs (plain or gluten-free*)

1 large egg (beaten)

1 large egg white

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

2 tablespoons chopped chives

2 tablespoons minced fresh parsley

1 tablespoon fresh lemon juice

1/2 teaspoon Old Bay Seasoning

1/8 teaspoon paprika

few dashes tabasco (optional)

1/8 teaspoon kosher salt

black pepper (to taste)

cooking spray (I use a mister)

4 lemon wedges (for serving)

Directions

In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika, tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.

Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.

Heat the waffle iron on high, spray with oil.

Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.

Serve with lemon wedges.

Nutrition

• Serving Size: 1 crab cake
• Calories: 133 kcal
• Total Fat: 4.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 111 mg
• Sodium: 635 mg
• Total Carbohydrate: 9.5 g
• Dietary Fiber: 1.5 g
• Total Sugars: 0.5 g
• Protein: 15.5 g